Title: L-lactic acid production by batch fermentation of whey permeate using L.casei and L.lactis
Abstract: A nutrient supplementary batch fermentation was developed for production of L-lactic acid production from whey permeate using lactic bacteria cultures.Among screening from eight lactic acid bacteria,the best lactic acid-producing strains were the mixture of L.casei and L.lactis(1︰1).The maximum lactic acid production rate reached 6.05 g/(L·h) with the initial lactose concentration of 96 g/L.After optimization of media and fermentation conditions for L-lactic acid production by the mixed cultures,the optimum fermentation conditions were in anaerobic environment using 25% KOH solution as the neutralization agent at pH 6.0 and 37℃.The best fermentation media under those fermentation conditions consisted of lactose 200 g/L,yeast extract 10 g/L,K2HPO4 1.0 g/L,MgSO4·7H2O 0.5 g/L,MnSO4·H2O 0.05g/L.The highest production of lactic acid reached 192 g/L and the purity of L-lactic acid was 95% and lactose utilization rate was 96%.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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